Sweet Potato Casserole

I’m dying to know – are you a sweet potato casserole lover or not? (Asking from the avenue of whether you look forward to it at the Thanksgiving table or whether you could live without and be happy.)

My husband and I have not always been sweet potato casserole lovers, I have to admit, but I’m realizing as my taste buds mature that I actually do enjoy just a bit of the orange, sweet goodness to compliment the rest of Thanksgiving dinner.

I adore this particular sweet potato casserole and let me tell you why (I know you are sitting at the edge of your seat wanting to know) – it’s simple, for one. But secondly, it has such wonderfully complimentary flavors that I found myself scooping just another little helping onto my plate, and then another teensy tiny one, and then another itty bitty one, and then…well, you get the picture.

I basically ate the whole thing single-handedly. A touch of orange zest and fresh orange juice really kick this sweet potato casserole up a notch and give it a bit of light freshness that is missing from so many other recipes, in my opinion.

Additionally, the spices are so perfectly balanced with a hint of cinnamon and just a bare touch of cayenne to offset the sweetness. The casserole itself is pureed until it is silky smooth and undeniably delicious – decadent without being overly so.

But please don’t be like me…and let the casserole broil properly until the sugar really is all cooked and golden on top (uh, my drastic problem with impatience impeded me from allowing that to happen but it was still mighty tasty).

I don’t know about you, but I’m getting excited for Thanksgiving! I have some other great Thanksgiving recipes to share in the next week or so along with a helpful Thanksgiving collage, which shouldn’t come as a surprise, because if you know me, you know I love a good collage.

Instructions

Adjust an oven rack to the middle position in the oven and preheat the oven to 400 degrees. F. Mix 3 tablespoons of the brown sugar and 1/2 teaspoon of the orange zest together in a small bowl until thoroughly combined (reserve the other 1/2 teaspoon orange zest for later). Set aside.

Lay out 4 pieces of aluminum foil, each about 18 inches in length. Take two of the sheets and lay them perpendicular to each other (so it forms a thick cross) and do the same with the other two sheets of foil. Divide the sweet potatoes in half and put one half on one set of foil and the remaining potatoes on the other set of foil. Sprinkle the remaining tablespoon sugar over all the potatoes in both packets. Fold the opposite edges of the foil toward each other and crimp the edges to seal tightly. Place the packets inside a rimmed baking sheet and bake until the potatoes are tender, 45 to 60 minutes. Remove the baking sheet from the oven and preheat the broiler.

Carefully open one end from each pouch, careful to avoid escaping steam, and pour the potatoes and any remaining liquid into a blender or food processor. Add the butter, cream, orange juice, salt, cinnamon and remaining 1/2 teaspoon orange zest, pepper and cayenne. Process until the mixture is completely smooth. Transfer the potatoes to a 2- or 3-quart baking dish (that is broiler safe) and sprinkle evenly with the reserved brown sugar/zest mixture. Broil the sweet potatoes until the topping is lightly browned and bubbly, 2 to 4 minute. Serve warm.

Notes

For those inquiring minds that want to know if this can be made ahead - I don't know! I haven't tried it, but I'm guessing you could make it and place it in the baking dish and refrigerate it covered (reserving the sugar/zest topping to use later). Then top the casserole with the sugar/zest topping before you want to bake it and instead of broiling, bake at 350 for 15-20 minutes or so to heat through, then pop it under the broiler to take care of the yummy topping.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

41 comments on “Sweet Potato Casserole”

I did my Thanksgiving in July dinner last night. It was a hit! Everyone loved the Sweet Baked Ham…I boiled it on Tuesday, separated the meat from the fat & bones, and stored in a ziploc bag in fridge until ready to bake.The Sweet Potato Casserole was excellent…I prepared the casserole also on Tuesday and stored in fridge until ready to bake. I stored the brown sugar/zest mixture separately in the fridge.An hour before I wanted dinner ready, I layered the ham with the brown sugar/mustard mix and covered with foil. I then placed both the ham and the sweet potatoes (also covered with foil) in the oven…preheated to 325 degrees. I baked both for 1 hour. When done, I took the ham out. Turned the oven to Broil…uncovered the sweet potatoes and topped with brown sugar/zest mixture. Broiled to get the crunchy topping.

Long story short…the sweet potato casserole works great if prepared ahead of time!

I didn’t go through all of the comments too see if this has been tried and posted but do you think that I could make this dairy free by subbing coconut oil for the butter and full fat coconut milk for the cream?
Thanks a bunch!

I NEED HELP! My family traditionally makes this with marshmallow topping. You bake the potatoes, butter, sugar etc then add marshmallow on top and brown it. I wanted to make a more complex and sweeter version like this, but I’m not sure how to include marshmallows. Should I bake your topping in, then add marshmallow and bake again? Or mix your topping into the potatoes and add marshmallow on top to begin with? But then the sugar topping won’t be really crisp like I imagine this will be. Help!!

I’m not really sure what to tell you, Cearrow – especially since I specifically like this recipe because it doesn’t have the really sweet marshmallow topping. I’d probably just scrap the topping in this recipe and add the marshmallow topping you want and make it that way but like I said, I’m probably not the best one to give advice. Good luck if you try it!

So like many of the posters here, I don’t generally like sweet potatoes. And I think it’s because people just make them too sweet for my tastes. But a few months ago I had whipped sweet potatoes at a local restaurant, and I could not stop eating them. They were prepared more savory, like a mashed potato, instead of lots of brown sugar or marshmallows. So, I decided to give them a try again and I made this casserole for our church Thanksgiving dinner. I absolutely loved it! And it was a huge hit. It’s not too sweet. The orange flavor go perfectly with the sweet potatoes, and the cayenne adds an amazing kick! Thank you for another great recipe! I would encourage anyone who hasn’t liked sweet potatoes in the past to try them this way.

I have made this several times now and I just love it! Not too sweet, and a little kick. I actually make this up and store in the refrigerator and eat a little when I am craving something sweet! I also love to add a couple of tablespoons to my steel cut oats for breakfast! Thanks for another awesome recipe!

I don’t like sweet potatoes. At all. But I do like a challenge. So I took it upon myself a few years ago to be in charge of the sweet potato casserole for Thanksgiving so I could try to find a recipe I liked. I’ve tried the basics, I’ve tried the one with tons of butter, sugar & pecans, last year I even made my own recipe up & it included marshmallow creme. The S.P. lovers in the family enjoyed them all. But not me. Until this year… Mel, you’ve done it again. I really liked this dish! So did everyone else! Its a keeper– except I might add chopped pecans in the topping next year… THANKS!!!!

This recipe looks heavenly! I can’t wait to try it. Maybe because I like lumps in my potatoes (or maybe because I’m lazy and don’t feel like hauling out the food processor) I may skip the pureeing step and mash by hand instead… Yeah, it’s totally because I’m lazy. 🙂

(Also, what’s up with all of the comments saying “I don’t like sweet sweet potato dishes. I prefer ____”? You’re HERE, commenting on THIS recipe. You wanna blog? Go get your own!)

Totally sweet potato lover, in all sorts of forms and fashions, especially the casserole variety! I have made several versions of sweet potato casserole from the simple to the ones covered in marshmallows, to some with maple and bacon. I really can’t.get.enough!

I am a huge fan of sweet potatoes. Sweet potatoes are a super food. They are rich in nutrients. My favorite way to enjoy them is simply baked or microwaved like a regular potato. Topped off with a little butter they are so yummy. Thanksgiving is my favorite food holiday and I look forward to all the wonderful recipes you have to offer Mel.

I like sweet potatoes, but I’m not a fan of the super sweet dessert masquerading as a casserole that ends up on so many holiday tables. It’s never been a regular on our family table as a result. Sugary sweet and pureed smooth – no thanks, but savory and with some texture and I’m game!

Hi Mel, I love sweet pototo casserole! What is Thanksgiving without it? I like this Paula Deen recipe (below). Sometimes I don’t put them back in the potato jackets
but make a casserole with these ingredients. The pumpkin pie spice is very good in it.
I even add a little exta. I don’t add pecans on mine.

Twice Baked Sweet Potatoes with Marshmallow Surprise

The perfect “do ahead” side dish for the season – silky and delicious with a sweet surprise inside.
Serves: 8
Cook Time: 80 Minutes
Ingredients

Steps
Preheat oven to 400 degrees F. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 min. Handling the potatoes with a pot holder, slice each in half lengthwise and carefully scoop out the flesh into the bowl of a food processor leaving a 1/4″ rim of flesh to support the potato skin. To the food processor, add the heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth. (Can also be done by hand with a potato masher.) Spray a baking sheet with nonstick cooking spray. Place sweet potato shells on the baking sheet and add a a few miniature marshmallows to each shell. Spoon or pipe the puree mixture back into each shell. Sprinkle brown sugar and pecans on top. Bake at 400 degrees until potatoes are hot, about 10 to 12 minutes.

I am not a fan of marshmallows, so it was years before I found a sweet potato casserole that I wanted to try. Once I did, it became a mainstay on my family’s Thanksgiving table. I must say, though, that I am intrigued enough to try your recipe because I love the idea of the orange flavor and the little bit of cayenne. I’m not brave enough to preempt our traditional sweet potato and apple casserole, but I’ll squeeze it in before the big day. You never know! If you’re in the mood, I highly recommend you try our family favorite: http://www.fransfavs.com/2011/12/sweet-potatoes-with-baked-apples/

These look fabulous and will be making an entrance onto our dinner table this week! That way we can have a little “preview” before the Turkey Day. Thanks Mel for what looks like a delicious recipe and a cut down on the sugar!

I am in the “don’t care much for sweet potatoes” camp. Also, as my blog will soon reflect, I’m embarking on a diet, a necessary and annoying eventuality. Give me a nice potato gratin any day. I must say though, your dish does look lovely.

I think your version shaves off hundreds of calories from the Praline Topping that we use -question is, will my family still love them? I will try this one and then use any leftovers in pancake batter! Looking forward to more Thanksgiving recipes.

Now that Halloween is over I’m getting SO excited for Thanksgiving too! Sweet potatoes are a favorite in our house. They are so good for you too, which is a bonus! I have never tried them in a casserole before but have always wanted to. This recipe looks delicious! I am looking forward to trying it!

yeah… not a huge of sweet potato casserole, but thats just because my Thanksgiving isn’t complete without the Butterscotch Sweet Potatoes my family has made for the many years I have been alive. The butterscotch sauce is SO fabulous, and (I know this sounds weird, but) this sauce tastes AWESOME on the turkey… Oh MAN! Now I want my sweet potatoes… Here’s a link to my recipe: http://acookbookblog.blogspot.com/search/label/sweet%20potatoes

This dish can be frozen without the topping. I make mine about 2 weeks before Thanksgiving, freeze the sweet potatoes and the topping separately. The day before Thanksgiving, I thaw in the refrigerator. The day of I add the topping to the sweet potatoes and bake.

I am southern, this is a must at any true southern Thanksgiving table. I put marshmallows and a pecan topping on mine though. I always just use canned yams though to cut down on time. Never made it the day before though, always just do it morning of.

I don’t like sweet potato casserole. I prefer just a baked sweet potato or some yummy sweet potato fries. Like the previous poster I think I prefer them a little more savory. I make sweet potato casserole every year for my family. They LOVE it. Mine is totally different than yours. It is whipped smooth with eggs, sugar and cinnamon and then has a crispy crust of crushed corn flakes, coconut, pecans, brown sugar and butter.

A few years ago, I figured out why I never liked sweet potatoes- they were always cooked way too sweet! I actually prefer sweet potatoes in savory forms, rather than doused with cinnamon and sugar. And they’re better (to me, anyways) when they aren’t mushy. Hubby and I can polish off a huge pile of sweet potato fries, or roasted sweet potatoes, or sweet potato home fries… but the sugary casserole versions? Eh, I’ll pass. (Yours does look delicious, just not my favorite!)

I am getting SO excited for Thanksgiving…it’s only two weeks from Thursday! I love sweet potatoes, but have never really like them in casserole form. I love them candied and baked whole, though. If this recipe has converted you, then I will give it a try. It looks delicious, Mel! The bonus is it’s a CC recipe, so I “double” trust that it will be amazing! 🙂